Ingredients:

0.5x

1x

2x

4x

 

•   steak (ribeye, NY strip, or sirloin 1 - 1/2 inches thick)
•   salt
•   pepper
•   avocado oil
•   butter
•   garlic
•   fresh thyme (or rosemary (optional but eltie)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Bring steak to room temp

Remove the steak from the fridge about 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on both sides.

2.Heat the cast iron

Place a cast iron skillet over medium-high heat and let it heat for 3–5 minutes until very hot. (Yes, turn the fan on.)

3.Sear the steak

Add oil to the pan. Carefully place the steak in the skillet and do not move it.

Cook for 5 minutes on the first side to develop a deep crust.

4.Flip and cook

Flip the steak and cook for another 5 minutes on the second side.

5.Butter baste (optional)

Reduce heat to medium. Add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steak for 30–60 seconds.

6.Rest

Remove steak from the skillet and let it rest for 5–10 minutes before slicing.

TIPS!

If your steak sticks, it’s not ready to flip yet!

Open a window! Cast iron does what it wants like me!

Cook time may vary based on steak thickness.

Always rest your steak. This keeps it juicy.